Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

International Journal of Food Science and Technology

Volumn 52, Issue 5, 2017, Pages 1147-1154

  Xu, Yixiang ^a   Obielodan, Mary ^a   Sismour, Edward ^a   Arnett, Anna ^a   Alzahrani, Saeedah ^a   Zhang, Baoshan ^b  

^a VIRGINIA STATE UNIVERSITY   (United States)

^b SHAANXI NORMAL UNIVERSITY   (China)

Author keywords

Chickpea protein; functional properties; physicochemical properties; structural properties; thermal process; thermal properties

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; OILS AND FATS; PROTEINS; THERMODYNAMIC PROPERTIES; WATER ABSORPTION;

EMULSIFYING PROPERTY; FOURIER TRANSFORM INFRARED SPECTRA; FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; PHYSICOCHEMICAL PROPERTY; PROCESSING APPROACH; SECONDARY STRUCTURES; THERMAL PROCESS;

STRUCTURAL PROPERTIES;

EID: 85016717804     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13400     Document Type: Article

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